I became a big fan of grated carrot salads on study abroad in Paris - I think I ate it for lunch every other day. This is my Thai version. I sometimes add cucumber, green mango and lump crab to make it a main course, but I like it with just carrot as a side to a simply prepared seafood. —VanessaS
inch piece of ginger
lime, zested and juiced
rice wine vinegar
In This Recipe
Grate garlic and ginger with a microplane into a small bowl. Add lime zest, juice, soy sauce, fish sauce and sugar and mix. Leave to sit for 5 minutes.
In a medium bowl, combine carrots and cilantro. Toss with dressing and garnish with chopped peanuts.